pizzas

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GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES,

OREGANO AND ROASTED GARLIC OIL

 

Recipe courtesy Bobby Flay and Food Network

 

 

1 recipe flat bread

1 8 ounce container of ricotta cheese, drained

3 plum tomatoes, diced

2 tablespoons basil chiffonade

Shaved parmesan

1/2 cup olive oil

6 cloves roasted garlic

 

Place oil and garlic in a blender and blend until

smooth. Strain. Set aside. Flatten dough, brush

liberally with olive oil and through on the grill.

Grill on one side until golden brown. Turn over and

spread with ricotta, tomatoes and basil. Remove and

top with shaved parmesan and drizzle with garlic oil.

 

Flatbread:

1 1/2 cups warm water

1/2 teaspoon dry yeast

4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons oil

 

Mix water and yeast and let stand 15 minutes.

Gradually pour in 2 cups of the flour mixture and to

incorporate. Mix for about 1 minute to form a sponge.

Let stand, covered for at least an hour. Put sponge in

the bowl of a standing electric mixer. Using the dough

hook, add the salt and oil, then flour 1/2 cup at a

time to form a dough. Remove from bowl and knead until

smooth for approximately 7 minutes. Place in a clean

oiled bowl and let rise, slowly, about 2 1/2 hours.

Divide dough into 4 balls, let rise again for 1/2 hour

and roll out into a freeform rectangle about 1/4-inch

thick. Preheat oven to 450 degrees F. Lightly oil a

baking sheet, place the dough on the sheet and prick

the surface with a fork. Bake for 10 to 12 minutes

until lightly golden brown.

 

Pesto:

2 cups basil leaves

1 tablespoon pine nuts

2 cloves garlic, coarsely chopped

1/4 cup Parmigiano-Reggiano

1/2 cup olive oil

Salt and freshly ground pepper

 

Place all ingredients in a food processor and process

until smooth.

 

Remove the flatbreads from the grill and sprinkle with

Parmigiano-Reggiano.

 

To oven roast tomatoes - slice plum tomatoes in half,

lengthwise, brush with oil and season with salt and

pepper. Place in a 300 degree oven on a baking sheet

and bake for 45 minutes

 

Yield: 8 servings

 

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CARAMELIZED ONION, WALNUT, AND GOAT CHEESE PIZZA WITH

A BEER CRUST

 

Recipe Courtesy of Jeanne Lemlin and the Food Network

 

The topping:

2 tablespoons olive oil

3 pounds (6 large) onions, very thinly sliced

Salt to taste

Freshly ground black pepper to taste

1/2 cup finely chopped (not ground) walnuts

 

The beer dough:

3 cups unbleached flour, plus extra for dusting

1 tablespoon baking powder

1/2 teaspoon salt

1 (12ounce) can or bottle beer (beer such as Budweiser

is fine)

Oil for greasing

1 1/2 cups ( 8 ounces) crumbled soft goat cheese (such

as Montrachet)

 

Heat the oil in a large skillet or stockpot over

medium heat. Add the onions and a generous

seasoning of salt and pepper. Toss to coat well,

then cover the pan. Cook, tossing occasionally, until

the onions are very soft and are caramel brown all

over. After the first 10 minutes or so of cooking, you

will have to lower the heat to prevent sticking. The

onions need to be cooked slowly over low heat in order

to caramelize properly; this will take about 45

minutes. By cooking them covered, you can use less oil

to achieve this. Remove the cover from the pan, then

add the walnuts. Cook 5 minutes, tossing frequently.

Remove the onions from the heat and let cool.

 

To make the crust, preheat the oven to 450 degrees.

Combine the flour, baking powder, and salt in a large

bowl and mix thoroughly. Pour in the beer and mix

well. The dough will be sticky. Spread a handful of

flour on your work surface and dump the dough onto it.

Toss the dough around to coat it with the flour and

prevent it from sticking. Knead it 2 or 3 times to

make it pliable. Shape the dough into a ball, then

divide it in two.

 

Grease 2 baking sheets. Use a rolling pin to roll each

ball into an 11 or 12inch circle. Spread half the

onion mixture onto each pizza. Sprinkle the crumbled

goat cheese all over each pizza. I like to cook one

pizza at a time, but you can cook the pizzas on 2

different oven racks and alternate them halfway

through the cooking. Bake 12 to 15 minutes, or until

golden brown on top or underneath.

 

Yield: Two 12inch pizzas

 

 

 

 

 

 

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